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Egg Drop Soup#4

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Submitted by lainersgt

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

2 2
LARGE LARGE EGGS
2 1E+1
TEASPOONS ML WATER
1 15
TABLESPOON ML CORNSTARCH
3 45
TABLESPOONS ML WATER
6 1.4
CUPS L STOCK
½ 2.5
TEASPOON ML SUGAR
¾ 3.8
TEASPOON ML SALT
1 5
TEASPOON ML SHERRY
1 15
TABLESPOON ML SOY SAUCE, TAMARI

Directions

Beat eggs andamp; stir in water.

Mince scallions. Blend cornstarch and remaining cold water to a paste. Bring stock to a boil. Reduce heat to medium and stir in sugar, salt, sherry andamp; soy sauce. Add cornstarch paste andamp; cook, stirring, until soup thickens andamp; is smooth. Reduce heat to low. Pour eggs in slowly, stirring constantly, until they separate into shreds; then turn off heat. Garnish with minced scallions.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 414g (14.6 oz)
Amount per Serving
Calories 179 34% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 117mg 39%
Sodium 1211mg 50%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 1%
Sugars g
Protein 25g
Vitamin A 4% Vitamin C 4%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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